Crab-Stuffed Chicken
Source of Recipe
Internet
List of Ingredients
4 oz crabmeat(or imitation) chop
1/4 cup water chestnuts, chop finely
2 tbsp fine dry bread crumbs
2 tbsp mayonnaise or salad dressing
1 tbsp snipped parsley
1/4 tsp dijon-style mustard
6 med chicken breast halves *
2 tbsp white wine worcestershire
Recipe
* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green
onion For filling, combine crabmeat, water chestnuts, bread crumbs,
mayonnaise, parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound
with meat mallet till 1/8" thick. Repeat with other pieces of chicken.
Spoon some of the filling onto 1 end of each chicken breast half. Fold in
the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking
dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer
pink. Brush with remaining Worcestershire sauce and sprinkle with green
onion. Microwave Directions: Prepare as above, except microcook chicken
rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till
chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.
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